Clear Soup Fish Balls (Qingtang Yuyuan)
A classic Hangzhou dish, the fish balls are white as jade, tender and smooth, the clear broth is pristine and delicious, an elegant dish for banquets.
Ingredients
12 items- Grass carp middle section (or silver carp) 500g
- Pork fat 50g
- Egg whites 2
- Ginger 20g
- Scallions 2
- Salt 5g (about 1 tsp)
- Cooking wine 15ml (about 1 tbsp)
- White pepper a pinch
- Clear broth or stock 800ml
- Jinhua ham 20g
- Baby bok choy or pea shoots 50g
- Salt to taste
Nutrition
Steps （6 steps）
Remove bones and skin from the grass carp middle section to obtain about 300g of flesh. Cut into small pieces, rinse in cold water for 15 minutes to remove blood, drain and pat dry with paper towels.
Place the fish and pork fat in a food processor. Add salt, white pepper, and cooking wine. Blend into a smooth paste. Gradually add the ginger-scallion water (soak ginger and scallion in 100ml cold water, take the liquid) about 100ml in total, continue blending until the paste becomes sticky and springy.
Transfer the fish paste to a large bowl. Add 2 egg whites and beat vigorously in one direction for about 5 minutes, until the paste is very thick and elastic, and can be shaped into smooth fish balls.
Bring a pot of cold water (about 1000ml) to a low simmer; do not let it boil. With your hand, squeeze the fish paste into balls about 3cm in diameter, gently drop them into the water using a spoon. Once all are in, cook on low heat until the balls float and turn white, about 3 more minutes. Remove and plunge into cold water to cool.
In another pot, pour in the clear broth, add ham slices, bring to a boil then reduce to low heat. Season with salt, skim off any foam, keeping the broth clear.
Drain the fish balls from cold water and add to the broth. Add the blanched bok choy, cook for 1 minute until heated through. Drizzle with a little sesame oil and serve.
Tips
Key techniques: 1. Always stir the fish paste in one direction and beat until sticky. 2. The water temperature must not boil when cooking fish balls, or they will fall apart or become rough. 3. Plunging into cold water makes them firmer and springier. 4. To keep the broth clear, you can clarify it with egg white.
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